What You Need

1 can (16 oz.) diced Anaheim Chilies or a large roasted and peeled Anaheim Chili diced

1 can (28 oz.) crushed tomatoes

4 tablespoons dried diced onion flakes

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Make It

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Place the cut up Velveeta in a double boiler or a fondue dish.

Add the diced chilies, tomatoes and the dry onion.

Cover; simmer the water in the double boiler to melt the cheese.

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Notes

This dip is great to use as a topper and a side dressing for Chili Con Carne too.
Optional:
A. 1 teaspoon+ of chili powder
B. In lieu of tomato use an equal amount of your choice of Hot or medium salsa
C. Cilantro leaves sprinkled on top as a garnish.
D. Use a diced jalapeño chili or two to crank up the heat.
Serve this cheesy dip in a heated fondue dish with a lid or a cover or a chafing dish with a good quality and quantity of corn chips.
This recipe can be halved.